You know why? My wife, who's the only judge I really care about, says to me, there's nothing more disgusting than me going with a mouthful and talking.

I know, you should try it. And always I [unknown] the real estate so this is good food.

It's rude not to eat it. Isn't that why you're here?

Thank you. Yes, exactly.

Thank you.

Come on. Get on the [unknown] please.

This is cranberry sauce, which I love.

Okay.

Yeah.

And it's made with a little kick, everything's got a secret ingredient on the table and this is crystalized ginger as you'd like.

See what you'd like.

So, why is it a secret?

What's the secret, 'cause I'm telling you now.

Yeah, come here.

Really? Seriously?

He ate. Oh my gosh. Everyone on Twitter is gonna freak. I'm so excited. And this is great [unknown] and digestion and--

Oh really?

yeah, it really helps you be able to move things along on Thanksgiving.

The ginger.

[unknown].

[unknown].

What is that?

Okay, that's yummy.

And great.

Uh-hmm.

Yeah.

It gives a little kick and I've also heard that it helps with the plague.

Yeah.

Crystalized ginger [unknown].

The plague.

It helps.

What is this?

This is fingerling potatoes. Now, this is in lieu of doing your mashed potatoes.

So I'll use my finger?

You can use your finger, dig in there.

I'll see that [unknown] hotted.

This is Louisville? What did you say?

It's not Louisville, in lieu.

Potato.

And changed it up and this were shallots.

Best fingerling potatoes.

Okay. You know what?

[unknown] that doesn't have.

Right. Rosemary and olive oil.

Really good.

And I have to tell you. I didn't know what a shallot was until I started making these. I thought it was garlic. I used to think--

You told the guy on the Today's Show.

[unknown] Jane, very similar.

I thought the shallot was a green onion. Am I wrong too?

[unknown] a scallion. Yes, no, this is a shallot. It looks like a garlic.

No, [unknown] some recipes.

Me too. Same thing.

This recipe is good.

Are these easy? 'Cause this is really good.

So simple. I'm telling you, roasted, toast with garlic--

I wanna make this.

No, no. We're gonna do this.

It's at womansday.com, so I'll give you the recipe. This is-- well, my family loves sugar, we're sugar people. So, this is to get them away from the sugar. This is Candied Carrots and Parsnips. Getting away from that, it's actually spiced carrots and parsnips.

You know, what are the strange of vitality that--

I love parsnips. Root vegetables are great.

[unknown] might someone probably eat this.

And it's got-- root vegetables are natural in sugar so it's got that.

The only way Dorothy would eat parsnips is in Vodka.

I'm not mad at that. Dorothy did that with a root vegetable. I am weak and so go have [unknown].

Put this in wine, not too much.

No, it's gonna go with Vodka.

so, what did you do to that?

[unknown] because it's got a little smoky.

Oh that's [unknown] too.

Yeah.

It's good for you, and I love it. It actually gives that great, sweet, savory flavor which I love.

Uh-hmm.

Not going in there. Sorry.

Now this is not your mama's Brussels sprouts.

Here. You.

I know. Try to be different, Tom.

No.

Telling you, the secret ingredient, Pancetta. So, it's made in a little salty sweet, which Pancetta as we know--

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